Chicken Piccata is a quick Italian dish of pan-fried chicken cutlets finished in a bright lemon butter and caper sauce, made entirely in one skillet in under 30 minutes.
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Slice each chicken breast in half crosswise to make 4 cutlets. Lightly pound each cutlet between sheets of plastic wrap to an even thickness.
Season each chicken cutlet with salt and pepper on both sides. Spread the flour on a plate, and dredge each cutlet in flour. Shake off any excess flour and transfer to a plate.
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Working in batches, if necessary to avoid crowding the pan, cook the chicken cutlets for about 3 minutes per side or until golden brown. Remove the chicken from the skillet and transfer them to a plate.
Remove the skillet from the heat and add 2 tablespoons of butter. When the butter is melted, stir in the garlic.
Return the skillet to the heat and cook the garlic for about 30 – 50 seconds, stirring constantly to prevent the garlic from burning. Add the wine and bring to a boil, scraping up any browned bits stuck to the bottom of the skillet.
Pour in the broth, lemon juice and capers and stir to combine. Lower the heat and add the remaining butter. Using a whisk, stir in the butter vigorously to form a sauce. Simmer for about 2 minutes and check for seasoning.
Return the chicken (and any collected juices) to the skillet and simmer until the chicken is completely cooked through, about 3-4 minutes (time will vary depending on the thickness of each chicken breast cutlet).
Stir in the parsley and serve with lemon slices if desire.
Store cooled Chicken Piccata in an airtight container for up to 2 days; reheat gently on the stovetop over low heat with a little extra broth to loosen the sauce.
Cook the chicken and sauce, then refrigerate for up to 2 days. Reheat gently over low heat with a splash of broth to restore the sauce consistency.
The chicken is done when it reaches an internal temperature of 165°F or shows no pink inside. In step 7, simmer for 3-4 minutes, but check the thickest part to be certain.
Thaw completely before slicing and pounding. Frozen chicken will not cook evenly and won't develop the golden crust.
Drained green olives, chopped sun-dried tomatoes, or fresh dill work well. Reduce the amount if using olives, as they're saltier.
Use an extra 1/4 cup chicken broth or a tablespoon of lemon juice in place of the wine. The sauce will be less complex but still work.
